Lemon Ricotta Cake

Ingredients:

110 grams Butter, room temperature

¾ cup caster sugar

1 teaspoon vanilla extract

3 eggs

3 tablespoons lemon juice, freshly squeezed

Zest of 1 lemon

1 cup plain flour

2 teaspoons baking powder

300g Ricotta cheese

¼ cup milk

Icing sugar, to serve

Method:

Preheat oven to 190 ºC fan forced. Grease and flour a bunt tin.
In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add egg, one at a time, and beat until combined.
Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
Pour batter into prepared cake pan and place in the oven for approximately 50 minutes or until lightly golden or until a skewer inserted comes out clean.
Leave cake to cool in cake pan.
Serve slightly warm, dusted with icing sugar.